Towards better processable onions: determinants and genetic improvement strategies

Area of Science:

• Agricultural Science
• Food Science
• Plant Breeding

Background:

• Onions are globally significant in culinary uses and economies, with growing demand for minimally processed products.
• Dehydrator onions possess specific traits like high dry matter and pungency, crucial for efficient processing and economic viability.
• White onions are preferred for processing over red varieties, yet genetic insights for breeding are limited.

Purpose of the Study:

• To review breeding and agronomy for processing-specific onions, particularly dehydrator types.
• To consolidate genetic information and agronomic practices influencing key processing traits in white onions.
• To guide future research for improved understanding and cultivation of onions for the processing industry.

Main Methods:

• Literature review synthesizing genetic information on dehydrator onion traits.
• Analysis of agronomic and management practices affecting trait expression and onion quality.
• Examination of environmental influences on processing-suitable onion characteristics.

Main Results:

• Key traits for dehydrator onions include white skin, high total soluble solids (TSS), high dry matter, pungency, sugar composition, and storability.
• Environmental factors and agronomic practices significantly influence the expression of these desirable traits.
• Limited genetic studies hinder the development of specialized dehydrator-type white onion varieties.

Conclusions:

• Optimizing agronomic interventions can enhance processing efficiency, quality, and resilience of onions.
• Further research into genetic mechanisms is needed to develop improved white onion varieties for processing.
• This review provides a foundation for advancing research and industry practices in white onion cultivation for processing.